Tuesday, September 4, 2018
Keto Corn Bread
The boys left last Friday to head out to camp. Unfortunately, we have been getting a lot of rain and the river was impassable. The had to come back home. I don't know who is sadder (more sad?), Dave or me!
chili and "corn bread". Now, there isn't any corn in this bread, but I did buy some corn bread extract (can you believe there is such a thing), I used it with a corn bread recipe I found on Pinterest and tweaked a bit. You can find lots of recipes for keto corn bread that don't use the extract, so know that the extract is optional.
Now, if it would only stop raining so Dave can go into camp, life would be perfect.
1 cup coconut flour
1/2 cup almond flour
1/2 tsp. salt
2 tsp. baking powder
4 eggs, beaten
1/2 cup sour cream
1/2 cup butter, melted
1 Tbsp. butter, for the pan
2 Tbsp. powdered Swerve, or equivalent sweetener
1 cup almond milk
1/2 tsp. cornbread extract, optional
Preheat oven to 350°F.
In a medium bowl, mix coconut flour, almond flour, salt and baking powder.
In a separate bowl, mix eggs, sour cream, 1/2 cup melted butter, sweetener, almond milk and extract, if using.
Mix wet ingredients into dry ingredients. Let sit for a few minutes.
Meanwhile, melt 1 Tbsp. of butter in cast iron pan, or baking pan. Using a brush, spread butter to cover the bottom and up the sides of the pan.
Stir mixture again (it will firm up a little with the coconut flour) and spread into prepared pan.
Bake for 30-40 minutes until bread is golden brown and cooked through.
Makes 12 servings.
1 year ago: Halibut Olympia and the Blond Boy Surprise
3 years ago: The MRI and Moon Pie Mug Cake
5 years ago: End of the Garden
September 4, 2018 Sunrise 6:40 am Sunset 8:56 pm Temp. H 51/ L 44°F